EASY CARAMEL CUSTARD
A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'
Provided by Cooking with a cat
Categories Desserts Custards and Pudding Recipes
Time 2h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
- Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
- Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CREME CARAMELA (SUDANESE CARAMEL CUSTARD)
I found this on a Web site and it made my mouth water. I am posting for ZWT4. I have not made this yet but will in the next few days.
Provided by Huskergirl
Categories < 60 Mins
Time 1h
Yield 1 quart mold, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, milk until mixture is frothy.
- Add melted butter and extract.
- Melt 1/2 cup SUGAR and burn to caramel stage.
- Rotate the pan to spread caramel all around the sides.
- Beat the egg mixture again.
- Pour it quickly into the cake pan.
- Cover the pan with aluminum foil which has been well buttered on the under side.
- Place the pan in a larger pan half filled with water (as you would do a custard).
- Bake at 350' for 30 minutes.
- Remove cover and test with a silver knife (when it comes out clean, custard is done).
- Chill until thoroughly cold.
- Turn the CARAMELA out onto a 10 to 12-inch platter.
- Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.
Nutrition Facts : Calories 306.7, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 25, Sugar 17.4, Protein 13.8
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
CREME CARAMELA - SUDANESE CARAMEL CUSTARD.
This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings.
Provided by Um Safia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.
- Melt the remaining 1/2 cup of sugar - place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.
- Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
- Beat the egg mixture again & pour it quickly into the cake pan.
- Cover the top of the pan with aluminum foil which has been well buttered on the under side.
- Place the pan in a larger pan half filled with water (as you would do a custard).
- Bake at 350 F for 30 minutes.
- Remove cover and test with metal skewer - if it comes out clean the custard is done.
- Allow to cool then place in the refridgerator for approximately 4 hours .
- Turn the caramella out onto a 10-12" platter.
- Garnish with maraschino or glace cherries on top and sides & serve immediately.
Nutrition Facts : Calories 371.2, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 41.7, Sugar 34.1, Protein 13.8
DANISH CARAMEL CUSTARD
My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these. This is a great simple custard that isn't too sweet. I think Spelenda might be a good sugar substitute, but I haven't tried it yet. This also makes alot! This can be cut in half!
Provided by Smilyn
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F.
- Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
- Add the cream and vanilla.
- Melt enough brown sugar in some water to line the bottom of a baking dish.
- Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.
- Whip the other 6 egg whites with a little sugar until stiff but not dry.
- Spread over the dish of custard.
- Raise oven heat to 425°F.
- Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.
Nutrition Facts : Calories 592, Fat 40.8, SaturatedFat 22.3, Cholesterol 528.6, Sodium 204.1, Carbohydrate 40.1, Sugar 34.5, Protein 16.9
CREME CARAMEL (PORTUGUESE)
From Food Safari, posting for the DH - but will do as a one serve size just for him. Times are estimated but includes 30 minutes resting time.
Provided by ImPat
Categories Dessert
Time 1h30m
Yield 4 creme caramel, 4 serving(s)
Number Of Ingredients 8
Steps:
- Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges.
- Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins.
- Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy.
- Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix).
- Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee.
- Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly.
- Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish.
Nutrition Facts : Calories 394.5, Fat 24.4, SaturatedFat 10.5, Cholesterol 670.7, Sodium 337.1, Carbohydrate 14.7, Sugar 2.7, Protein 27.4
More about "creme caramela sudanese caramel custard food"
CREME CARAMELA (SUDAN) RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 3 hrs
CLASSIC CRèME CARAMEL - RECIPE - FINECOOKING
From finecooking.com
CRèME CARAMEL - WIKIPEDIA
From en.wikipedia.org
CLASSIC CRèME AU CARAMEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
BASIC CRèME CARAMEL - RECIPE - FINECOOKING
From finecooking.com
CREME CARAMELA (SUDANESE CARAMEL CUSTARD) - RECIPELION.COM
From recipelion.com
Category African RecipesEstimated Reading Time 50 secs
CREMA CATALANA RECIPE – AUTHENTIC SPANISH VERSION
From spanishsabores.com
CREME CARAMEL | CUSTARD PUDDING - TRADITIONALLY MODERN FOOD
From traditionallymodernfood.com
CRèME CARAMEL | TRADITIONAL CUSTARD FROM FRANCE - TASTEATLAS
From tasteatlas.com
SUDANESE CARAMEL CUSTARD (CRèME CARAMELA) - DESSERT FROM SUDAN
From youtube.com
CLASSIC CRèME CARAMEL - BAKING BITES
From bakingbites.com
CREME CARAMEL RECIPE - COOKING WITH NANA LING
From cookingwithnanaling.com
CRèME CARAMEL VS. FLAN: HOW THE CARAMEL CUSTARD DISHES DIFFER
From masterclass.com
CREME CARAMEL - CARAMEL CUSTARD - FLAN - VEENA AZMANOV
From veenaazmanov.com
CRèME CARAMEL RECIPE - PETITE GOURMETS
From petitegourmets.com
CATEGORY:SUDANESE DESSERTS | RECIPES WIKI | FANDOM
From recipes.fandom.com
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
FROZEN CRèME CARAMEL RECIPE | FOOD & WINE
From foodandwine.com
CREME CARAMELA (SUDANESE CARAMEL CUSTARD) – RECIPES FOR THE …
From recipes4thecook.com
CREME CARAMELA SUDANESE CARAMEL CUSTARD RECIPE YUMMLY
From delipair.com
CREME CARAMELA (SUDAN)
From mail-archive.com
CREME CARAMELA (SUDANESE CARAMEL CUSTARD), AFRICAN RECIPE
From hundredsofrecipesforyourtaste.blogspot.com
CRèME CARAMEL RECIPE (FRENCH) - KITCHN
From thekitchn.com
TOP 10 SUDANESE DESSERTS BY CHOCKYFOODIE | IFOOD.TV
From ifood.tv
DELICIOUS DESSERTS - SUDAN
From sudanpeople.weebly.com
ANNA OLSON'S CRèME CARAMEL - FOOD NETWORK CANADA
From foodnetwork.ca
BEST CHINESE FOOD RECIPES: CREME CARAMELA - SUDANESE CARAMEL …
From chinesefoodrecipesbook.blogspot.com
CREME CARAMEL: CARAMEL CUSTARD IN 2022 | FOOD, SIMPLE ... - PINTEREST
From pinterest.com
CREME CARAMEL - STEAM & BAKE
From steamandbake.com
CREME CARAMEL | KALOFAGAS.CA
From kalofagas.ca
THE BEST CREME CARAMEL CUSTARD - LOVEFOODIES
From lovefoodies.com
LITURGICAL YEAR : RECIPES : CREME CARAMELA | CATHOLIC CULTURE
From catholicculture.org
CREME CARAMELA | RECIPES WIKI | FANDOM
From recipes.fandom.com
HOW TO COOK THE PERFECT CREME CARAMEL - NDTV FOOD
From food.ndtv.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
BEST THE ULTIMATE CREME CARAMEL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CREME CARAMEL : GREEK RECIPES COOKBOOK @ YIAHARA!
From yiahara.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love